botulism

botulism An uncommon but potentially very serious type of food poisoning that produces paralysis of muscles, from a nerve toxin called botulinum toxin that is produced by the bacteria Clostridium botulinum. There are various types of botulism, including food-borne, wound, infant intestinal, and adult intestinal botulism. The symptoms of botulism can range from mild, including transient nausea and vomiting, to severe that progress to heart and lung failure and death. Food-borne botulism occurs typically in unrefrigerated or poorly refrigerated foods and foods without preservatives, especially uncooked or half-cooked meats. It can be prevented by careful use of refrigeration and preservative techniques, and the toxin can be destroyed with heat. Clostridium botulin and botulinum toxin might, it is feared, be misused as agents of bioterrorism. See also bioterrorism; food poisoning; botox.